Stewed (Smothered) Okra - Oven or Stove Top
Ingredients
- 3 pounds fresh or frozen okra
- 3 tbsp canola oil
- 1 cup chopped onion or 1 large onion
- 1 cup chopped green bell pepper
- 1 (16 oz) can whole tomatoes or 1/2 pound fresh chopped tomatoes or 1 can Rotel brand tomatoes (10 oz)
- 1 tsp salt
- 1/4 tsp Tabasco sauce (optional)
Step-by-Step Instructions
- Stove Top Method: Method 1 - Wash fresh okra. Remove stems and cut okra into 1/2 inch rounds. In a heavy saucepan or Magnalite cookware, cook the okra, onions, tomatoes in the oil over medium low heat stirring continually for about 45 minutes to 2 hours (depending on the amount you are cooking) until the okra is no longer slimy and has achieved a light greenish brown color. Don’t forget to stir, stir, stir to prevent sticking and burning. Do not use cast iron as the acid in the okra will remove the seasonings in your cast iron pot. Also never warm up any okra dish in a cast iron pot.
- Stove Top Method: Method 2 - Some cooks will sauté the onions and bell pepper in one tablespoon of oil until wilted in a separate skillet all the while cooking the okra in a separate pot until the okra is a light greenish brown color. Then will combine the okra, tomatoes, salt and Tabasco; cook for 10 minutes longer or until the tomatoes have cooked down. Again do not forget to stir, stir, stir to prevent sticking and burning.
- Check your seasonings and serve as a vegetable side dish, with rice and gravy or make the okra and shrimp gumbo. Cei cest bon!
- Oven Method: Method 3 - Preheat oven to 350 degrees. If you’re using frozen okra, defrost in a microwave or at room temperature. Using frozen okra from your local supermarket allows you to “pick” okra anytime saving time and freezer space. They are generally packed in one pound or three pound bags.
- In a large Magnalite pot or Dutch oven with a lid, add the oil. Add the cut okra, onion, bell pepper and tomatoes. On the stove top, heat until the pot is warm (although warming the pot is not necessary before placing in the oven, it does help speed the cooking process).
- Cover the pot and place in the preheated 350 degree oven. Set your timer for 1 hour. Take out and stir thoroughly. After the first hour, repeat this step at 1/2 hour intervals. After two hours you can judge if you need to cook longer.
Common Problems and Solutions
Q: Why is my okra still slimy?
A: You need to cook it longer - it takes 45 minutes to 2 hours of continuous stirring over medium-low heat. The slime will eventually cook off as the okra breaks down and caramelizes slightly. Don't rush this process.
Q: Can I use cast iron for this recipe?
A: No, never use cast iron with okra. The acid in the okra will strip the seasoning from your cast iron pot. Use a heavy-bottomed stainless steel pot, Magnalite, or enamel-coated Dutch oven instead.
Q: My okra is sticking and burning on the bottom. What am I doing wrong?
A: You need to stir more frequently and may need to reduce your heat slightly. The recipe emphasizes 'stir, stir, stir' for good reason - okra needs constant attention to prevent scorching while it cooks down.
Tips and Techniques
The overnight method mentioned in the notes is brilliant for hands-off cooking - cook for 2 hours in the oven at 350°F in the evening, then turn off the oven and leave it overnight. The residual heat continues to cook down the okra perfectly. This also means you can prep it one day and use it the next for gumbo.
Ingredient Substitutions
- canola oil: bacon grease or vegetable oil
- Rotel tomatoes: regular canned tomatoes plus a diced jalapeño
- fresh okra: frozen okra
Equipment Needed
- Heavy-bottomed pot or Magnalite cookware (NOT cast iron)
- Dutch oven with lid (for oven method)
- Long-handled spoon for stirring
Historical Context
The French word ‘étouffée’ means smothered, which perfectly describes this cooking technique where vegetables cook down slowly in their own juices with minimal liquid. This method is fundamental to Cajun cooking and appears in countless dishes beyond okra.
